Present urban life depends a lot on processed foods and beverages to meet the urgent and enormous need of the food. Food science and technology has emerged as the most important stream in this regard. It is an interdisciplinary subject enriched with research input from food microbiology, chemical and process engineering, food chemistry, biotechnology, biochemistry, mathematics etc. This subject aids in various bulk processing, increased food safety and shelf life for processed food. In industries these processes involves different advanced methodologies, such as, liquefaction, maceration, emulsification, mincing, pickling, preservation, canning or jarring.
In general food and dairy science includes analysis oriented towards food microbiology and fermentation, bulk scale processing and production, food-borne pathogens, pilot and bulk scale associated engineering and optimization, food chemistry and biochemistry, analysis for novel and safe ingredients, food quality, nutrigenomics, processing and preservation, milk product, dairy technology and dairy byproducts, techniques involved in processing, storage, packaging, distribution and transportation of milk or milk products etc.
The Journal of Food and Dairy Technology is an open access, peer reviewed, quarterly publishing journal. Articles are welcome in the form of a research article, review article, short communication, perspective and commentary. This periodical emphasizes on various food processing and dairy technology studies, thereby providing an insight to the current developments in this fields and allied subjects. We would like to invite researchers, academicians and scientists to share their research for the global enlightenment and benefit of scientific community on an open access platform.
The Journal of Food and Dairy Technology aims to distribute scientific and timely information for the academic community and industry involved in understanding, enrichment of topics relevant to food processing and dairy technology.
Contributions not limited to the mentioned topics and are in associated subjects with valuable information will also be considered for publication.
The journal is indexed in the following services CAS (USA), Cite factor (USA), CABI (UK), Google Scholar, Science Central, Journalseek and Genamics, and Open J-Gate, etc.
This is an open access journal where one can find information on the latest scientific research in the form of research articles, review articles, case reports, special issues and short communications. Each submitted manuscript undergoes a standard peer review process before acceptance to attain a high publishing standard.
The Journal of Food and Dairy Technology is emphasizing on various food processing and dairy technology studies, thereby providing an insight to the current developments in these fields. We invite researchers, academicians and worldwide scientists to share their research for the global enlightenment and benefit of scientific community on an open access platform.
This is an open access journal which allows all content available freely without any charge to the individual user or any Institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without any prior permission from the publisher or the author provided the author is given due credit wherever necessary.
Research & Reviews: Journal of Food and Dairy Technology is participating in the Fast Editorial Execution and Review Process (FEE-Review Process) with an additional prepayment of $99 apart from the regular article processing fee. Fast Editorial Execution and Review Process is a special service for the article that enables it to get a faster response in the pre-review stage from the handling editor as well as a review from the reviewer. An author can get a faster response of pre-review maximum in 3 days since submission, and a review process by the reviewer maximum in 5 days, followed by revision/publication in 2 days. If the article gets notified for revision by the handling editor, then it will take another 5 days for external review by the previous reviewer or alternative reviewer.
Acceptance of manuscripts is driven entirely by handling editorial team considerations and independent peer-review, ensuring the highest standards are maintained no matter the route to regular peer-reviewed publication or a fast editorial review process. The handling editor and the article contributor are responsible for adhering to scientific standards. The article FEE-Review process of $99 will not be refunded even if the article is rejected or withdrawn for publication.
The corresponding author or institution/organization is responsible for making the manuscript FEE-Review Process payment. The additional FEE-Review Process payment covers the fast review processing and quick editorial decisions, and regular article publication covers the preparation in various formats for online publication, securing full-text inclusion in a number of permanent archives like HTML, XML, and PDF, and feeding to different indexing agencies.
Food Microbiology and Food Safety
Food Microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics. Food security is a condition related to the supply of food, and individuals' access to it.
- Fermentation in Food processing
- Microbial Polymers
- Food Testing
- Challenges To Achieving Food Security
- Risk to Food Security
- Global Water Crisis
- Agricultural Disease
- Agricultural Disease
- FOOD Sovereignty
Food Security
Attiring global food security and restoring demands on the environment is the greatest challenge faced by mankind. By the time 2050 at least nine Billion people need food, and increasing incomes and urbanization will inevitably lead to dietary revamp. The food security competitiveness will increasingly fringe the triple burden of malnutrition– under nutrition, obesity and deficiencies in micronutrient. The importance of the food security issues has led to huge scientific strides which forwards and making it difficult to keep up with the rapidly expanding value of scientific research and technology. Policies to implement global and local food security needs to be actualize and decision makers should have to make difficult choices to ameliorate the food security of local people against the limelight of drastic global changes. For some, feeding the world ethically means ensuring universal access to what is needed nutritionally for human survival and mitigating hunger. For others, it is securing food of sufficient quantity and quality for a decent life, a healthy life, or even a high quality of life. Still others widen the lens to include the welfare and rights of agricultural workers and farmers, the environment, or the well-being of nonhuman animals. And still others focus on protecting choice in the marketplace or on respecting cultural and national traditions and ways of life. The challenge for ethically acceptable global food security is to find a path forward, where tangible progress on ethical issues and disagreements in global food policy and practice is possible even in the absence of consensus about relevant values and permissible means.
Nutrition
Nutrition globally involves defining the science that deals with interaction and involvement of nutrients and miscellaneous food contents in coordination with promoting healthy growth, reproduction and disease state of every individual and organism.This is the science which involves in intake of sufficient amounts of proteins, carbohydrates, fibers and other components which involves in the bioavailability process like absorption, digestion, metabolism, and excretion in accordance with biosynthesis and catabolism.
Chemistry of Food
Food chemistry is the investigation of synthetic procedures and cooperation of the organic and non-biological parts of sustenance's. It covers with organic chemistry in that it manages the parts of nourishment, for example, sugars, lipids, proteins, water, vitamins, and dietary minerals. Furthermore, it includes the investigation and improvement of nourishment added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste. It is, subsequently, firmly connected to nourishment handling and readiness strategies. There is, in any case, a progressing banter about the wellbeing impacts of various nourishment additives.
- Energy Metabolism of Starch
- Food in Water, Food Proteins, Vitamins and Minerals
- Chemical Changes During Food Process
- Metabolism of Food Components
- Economy of World Food Marketing and Agri-business: Report, Global Issues and Challenges
- New trends in Food Science & Technology
- Food Biochemistry
Chemical Fermentation Technology
Fermentation has been utilized for quite a long time to make sustenance items more elegant and longer-enduring. Today it is likewise utilized as a practical option for the generation of particular synthetic concoctions and sustenance fixings which are as yet being made with engineered, fossil-based procedures. Wageningen Food and Bio-based Research has a solid reputation on maturation innovation for sustenance items and synthetic compounds. With our exceptional lab-to-pilot approach we offer organizations novel chances to locate the most savvy course to a given maturation process.
- Microbes Involves in Fermentation
- Bio Reactors
- Beverages and Processing of Dairy Products
- Unit Operation in Fermentation
Technology In Food Chemistry
Food Technology is a part of sustenance science that arrangements with the creation forms that make sustenance's.Early logical examination into nourishment innovation focused on sustenance safeguarding. Nicolas Appert’s advancement in 1810 of the canning procedure was a definitive occasion. The procedure wasn't called canning at that point and Appert did not by any stretch of the imagination know the guideline on which his procedure worked, yet canning has majorly affected nourishment protection methods.
Louis Pasteur's examination on the deterioration of wine and his depiction of how to stay away from waste in 1864 was an early endeavor to apply logical information to nourishment dealing with. Other than examination into wine waste, Pasteur explored the generation of liquor, vinegar, wines and lager, and the souring of drain. He created sanitization—the way toward warming milk and drain items to crush sustenance deterioration and ailment delivering living beings. In his investigation into sustenance innovation, Pasteur turned into the pioneer into bacteriology and of current preventive pharmaceutical.
- Food Processing Technologies
- Food Biotechnology and Nutrition
- Food Chemical Engineering
- Food Process Engineering
- Mass Spectrometry in Food Technology
- Analytical Techniques in Food Safety
- Food Analysis and Analytical Chemistry
- Food Rheology
- Food Fortification
- Cooking Process of Food
- Food Adulteration
- Irradiation of Food
- Food and Bio-processing Engineering
Analysis for Novel and Safe Ingredients
Novel and safe ingredients should be analysed in order to check the quality of the product and to make it free from toxic materials. The novel and safe ingredients after their analysis, if found free from toxic are only used for the processing in food industry.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Comprehensive Reviews in Food Science and Food Safety.
Bulk Scale Processing and Production
Bulk scale processing and production means the production and processing that are done on a limited quantity of material. This is usually done to low half life containing products.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Journal of Food Processing and Preservation, Food and Bioproducts Processing.
Dairy Technology and Dairy Byproducts
Dairy technology involves the techniques that are involved in processing of dairy products and dairy byproducts are the products that are produced during manufacturing of one product. They can also be called as the secondary products produced during manufacturing of dairy products.
Related Journals:Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, International Journal of Dairy Technology, Australian Journal of Dairy Technology, Journal of Dairy Science, International Dairy Journal, Journal of Dairy Research.
Food Chemistry and Biochemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of food and biochemistry also called as biological chemistry, is the study of chemical processes within and relating to living organisms.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry Journal of Agricultural and Food Chemistry, Food Chemistry, Electronic Journal of Environmental, Agricultural and Food Chemistry, Annual Review of Biochemistry, Analytical Biochemistry.
Food Microbiology and Fermentation
Food microbiology is the study of the microorganisms that inhabit, create or contaminate food and cause food spoilage and fermentation is metasbolic process that converts sugar to acids, gases, alcohols particularly in yeast and bacteria.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry International Journal of Food Microbiology, Food Microbiology, Applied Microbiology and Biotechnology, Trends in Microbiology.
Food Quality
Food quality is the quality characteristic of food that is acceptable to consumers. It includes external and internal factors along with texture and flavor. Covering quality assurance issues for the food and beverage industry including technology, regulations and analysis.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Food Quality and Preference, Journal of Food Quality, Journal of Applied Botany and Food Quality, Sensing and Instrumentation for Food Quality and Safety.
Food-Borne Pathogens
Food – Borne pathogens are the pathogens that grow in food when not properly preserved and contaminate the food causing many diseases. Some of them are Salmonella, Clostridium etc.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Foodborne Pathogens and Disease, Gut Pathogens.
Milk Product
Milk product is the food produced from the milk of mammals. It is also known as Dairy product. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Netherlands Milk and Dairy Journal.
Nutrigenomics
Nutrigenomics is the study of the effects of food and its constituents on gene expression. It is a branch of nutritional genomics. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Journal of Nutrigenetics and Nutrigenomics, Critical Reviews in Food Science and Nutrition, Molecular Nutrition and Food Research, International Journal of Food Sciences and Nutrition, Food and Nutrition Bulletin.
Processing and Preservation
Processing is a process of converting one product into other by using several techniques and preservation is a process of storing the processed food without being contaminated.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Food and Bioproducts Processing, Journal of Food Processing and Preservation.
Food Management
It’s a scientific process that manages the process like handling, storage of food and preparation in order to prevent food borne disease. Food management is important tool to avoid severe health issues.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Food management
Meat Industry
This is leading industry in the present global world, in order to maintain the safety levels these industries has to perform some conditions like processing, packaging and distribution of the animals which are to be done in order to avoid health hazards.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry
Food Industry Market Analysis
Market analysis in food industry observes the aspects regarding the development of this food industry to make it more global industry.
Related Journals: Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Advances in Dairy Research, Food Processing & Technology, Food & Industrial Microbiology, Experimental Food Chemistry, Agro Food Industry Hi-Tech, Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry.
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